Details.
Production laboratory in Joinville-le-Pont, 94. CDI, 35 hours. Produce pastries according to Maison Courcelle recipes and techniques, create and develop new recipes with the Pastry Chef, follow hygiene and food safety standards, manage pastry-related purchasing, supplies and stock, and regularly create seasonal recipes. A minimum CAP or BEP pastry qualification, significant pastry experience, pastry and viennoiserie production skills, creativity, autonomy, rigour, responsiveness and teamwork are expected.